Can I prepare any components ahead of time?
You can cut the potatoes and soak them in cold water for up to an hour, then drain and dry thoroughly just before frying. You can also prep all your sandwich toppings.
DINNER
Uruguayan Chivito Completo with Crispy Fries and Fried Egg
Experience the iconic Uruguayan Chivito Completo, a hearty steak sandwich piled high with fresh toppings, served alongside golden crispy fries and a perfectly fried egg.
HOW TO MAKE IT
Let's cook.
01
Pat the beef sirloin steaks dry and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes per side, or until cooked to your desired doneness. Remove from skillet and set aside.
03
In the same skillet, lightly toast the cut sides of the bread rolls over medium heat for 1-2 minutes until golden. Remove and set aside.
04
Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain thoroughly and pat very dry with paper towels.
05
Heat 2 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C) over medium-high heat. Carefully add the dried potato sticks in batches and fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.
06
In a separate small skillet, heat a small amount of oil over medium heat. Fry the 2 large eggs, one at a time, for 2-3 minutes until the whites are set and the yolks are still runny.
07
To assemble the chivitos, spread mayonnaise and ketchup on both halves of each toasted roll. Layer with lettuce, tomato, ham, and a seared steak. Top each steak with 1 slice of mozzarella cheese and allow it to melt slightly from the residual heat of the steak. Finally, place a fried egg on top of each sandwich.
08
Serve the Uruguayan Chivito Completo immediately with the crispy fries on the side.
About This Recipe
Experience the iconic Uruguayan Chivito Completo, a hearty steak sandwich piled high with fresh toppings, served alongside golden crispy fries and a perfectly fried egg.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the beef in a little garlic and oregano for 30 minutes before cooking. Ensure potatoes are very dry before frying to achieve maximum crispiness.
Easy Substitutions
You can use thinly sliced chicken breast or pork loin instead of beef sirloin. Provolone or Swiss cheese can substitute mozzarella. Feel free to add other toppings like olives, roasted red peppers, or pickles.
Storage & Reheating
Chivito sandwiches are best enjoyed fresh. Leftover fries can be reheated in an oven at 400°F (200°C) for 5-7 minutes until crispy. Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 2 days.
Serving Suggestions
Serve with a side of traditional Uruguayan chimichurri sauce for dipping the steak or fries. A cold, crisp beer or a glass of red wine pairs wonderfully with this hearty meal. Offer extra mayonnaise and ketchup on the side for those who like more sauce. A simple green salad can balance the richness of the sandwich and fries.
Common Mistakes
Overcooking the steak will make it tough; aim for medium-rare to medium. Not drying the potatoes thoroughly before frying will result in soggy fries. Overcrowding the frying pot will lower the oil temperature and lead to greasy, limp fries. Using soft bread will make the sandwich fall apart; a crusty roll is essential. Forgetting to season the fries immediately after frying will result in bland fries.
Frequently Asked Questions
What kind of steak is best for Chivito?
Thinly sliced sirloin, tenderloin, or even a good quality minute steak works well. The key is thinness for quick cooking.
How do I get the egg yolk runny but the white set?
Fry the egg over medium heat and watch it closely. For a runny yolk, cook just until the whites are opaque and set, usually 2-3 minutes. You can also cover the pan for the last minute to steam the top of the white without flipping.
MORE TO KNOW
The key to a great chivito is the quality of the ingredients and the speed of assembly. Have all your toppings prepped and ready to go before you start cooking the steak and fries. The thinly sliced steak cooks quickly, ensuring it remains tender. The double-frying method for the potatoes, boiling first then frying, helps create a fluffy interior and a super crispy exterior, a hallmark of excellent fries.
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